June's Rhubarb Pie
Ready In: 1 hr
Serves: 8-12
Yields: 1 Pie
Ingredients
Directions
- Make pastry and chill until ready to use.
- Line a 9" pie plate with pastry, leaving a 1/2" overhanging edge.
- Brush pastry with 2 tbsp melted butter or margarine, and chill.
- Mix flour and sugar together; measure out 1/4 cup of mixture, and sprinkle over chilled pastry.
- Place rhubarb in a large baggie with flour/sugar mixture and shake well. Fill pie plate with coated rhubarb, being careful to sprinkle extra flour/sugar mixture evenly on top and dot with remaining 2 tbsp butter.
- Adjust top crust, fold lower layer over top edge, and crimp.
- Slit top crust, brush with milk, and sprinkle with sugar.
- Bake 15 minutes @ 450, and then 40-45 minutes @ 350.
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